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Rose Cottage Fragrant Old English Rose Liqueur Syrup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)3510.8091
Carbohydrates (g)907.0044
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the sugar and water to a clear syrup. Alow it to cool and when it is a little more than blood-warm, pour it over half a pound of fresh red rose petals. Cover it with muslin or a tea towel, and leave it in a cool, dark place for twenty-four hours. | 2. On the second day, strain into a clean container, and then add the second supply of rose petals. | 3. On the third day put in the last half pound of rose petals and leave to infuse for one more day. | 4. On the fourth day, strain through a muslin bag or a mesh sieve into a clean conatiner. Add the brandy; then strain again through a muslin bag or a mesh sieve, stir well and bottle. | 5. This liqueur syrup is delightful as a beverage, mixed with sparkling water or lemonade; it is also wonderful when added to flavour custards, creams, desserts, cheesecakes or ice creams. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fragrant red rose 1 1/2 1/2 - - - -
    white sugar 2 lbs 3510.8091 907.0044 0.0 0.0
    brandy 1 pint - - - -
    cold water 1 pint - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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